NO-BAKE STRAWBERRY AND VANILLA BEAN CHEESECAKE

This No-Bake Strawberry and Vanilla Bean Cheesecake starts with a homemade graham cracker crust and is topped with a no-bake vanilla bean cheesecake layer, strawberry cheesecake layer, and a homemade vanilla bean whipped cream!






INGREDIENTS
Crust:
9 full-sheet graham crackers or 1 and 1/4 cups graham cracker crumbs
1/4 cup (50 grams) brown sugar
6 tablespoons (85 grams) butter melted
No-Bake Cheesecake Filling:

  • 1/4 cup (60 ml) water
  • 1 tablespoon unflavored gelatin
  • 16 ounces cream cheese softened to room temperature
  • 1 and 1/2 cups (180 grams) powdered sugar
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1/2 cup strawberry puree*
  • 1 and 1/2 cups (360 ml) cold heavy whipping cream

Vanilla Bean Whipped Cream:

  • 1 teaspoon unflavored gelatin
  • 4 teaspoons water
  • 1 cup (240 ml) cold heavy whipping cream
  • 1/4 cup (30 grams) powdered sugar
  • 1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • Optional Topping:
  • Sliced strawberries






INSTRUCTIONS
To make the crust:

  1. Spray the bottom of a 9-inch springform pan with non-stick cooking spray or line with parchment paper. Set aside.
  2. Break the graham crackers into pieces and place them into a food processor. Process the graham crackers until you have fine crumbs. Scoop the graham cracker crumbs into a large mixing bowl, add the brown sugar and melted butter and mix until fully combined. Scoop the graham cracker mixture into the prepared springform pan and firmly press it down into one even layer. Transfer to the refrigerator.

To make the no-bake cheesecake filling:

  1. Add ¼ cup water to a microwave safe bowl and sprinkle 1 tablespoon unflavored gelatin on top. Allow to sit for a few minutes.
  2. Transfer the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved, this will take just a few seconds. Set aside to cool.
  3. Add the cream cheese to a large mixing bowl; using an electric mixer beat the cream cheese until smooth. Add in the powdered sugar and mix together until well combined. Slowly add in the gelatin mixture to the cream cheese mixture and mix until fully combined.
  4. Separate the cream cheese mixture evenly between two large mixing bowls. Add 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste to one of the mixing bowls and mix until well combined. Add 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and the strawberry puree to the other half of the cream cheese mixture and mix until well combined. Set both aside.
  5. In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, whip the heavy whipping cream until soft peaks form. Scoop half of the whipped cream into the vanilla bean cream cheese mixture and gently fold it in until well combined. Scoop the remaining half of the whipped cream into the strawberry cream cheese mixture and gently fold it in until well combined.
  6. Remove the crust from the refrigerator. Scoop the vanilla bean cheesecake mixture on top of the crust and spread it into one even layer. Next, scoop the strawberry cheesecake mixture on top of the vanilla bean layer and spread it around into one even layer, making sure to smooth out the top. Cover the no-bake cheesecake and transfer it to the refrigerator for at least 4 hours, or overnight, to firm up.

To make the vanilla bean whipped cream:

  1. Add 4 teaspoons water to a microwave safe bowl and sprinkle 1 teaspoon unflavored gelatin on top. Allow to sit for a few minutes.
  2. Transfer the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved, this will just take a few seconds. Set aside to cool.
  3. Add the heavy whipping cream, powdered sugar, and Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste to the bowl of a stand mixer fitted with the whisk attachment. Whip the mixture until it starts to thicken, then turn the mixer to low speed. Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
  4. Pipe the whipped cream on top of the no-bake cheesecake as desired. If adding the sliced strawberries on top, add them just before serving the cheesecake. Serve and enjoy!

NOTES


  • To make the strawberry puree: Add one heaping cup of sliced strawberries to a blender or food processor. Blend or process the strawberries until smooth. Measure out 1/2 cup of the strawberry puree and use in the strawberry layer.
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Prep Time 5 hours

 Total Time 5 hours

 Servings 10 slices